Garlic-Lemon Seared Calamari Steaks with Parsley-Almond Oil

Calamari steaks are one of the most underrated proteins for a fast weeknight dinner: they're lean, meaty, and sear beautifully in just a minute or two per side. Here they get a simple garlic-lemon treatment in a hot pan, then a drizzle of bright, herby parsley-almond oil that brings big Mediterranean flavor without any cream, cheese, or heavy sauce. Toasted almonds add crunch and a bit of nutty richness while keeping the dish light and fully keto-friendly. This recipe is built for an easy, satisfying weeknight plate: one pan, under 20 minutes start to finish, and a clean ingredient list. The calamari delivers a strong hit of lean protein per modest-sized serving, while sautéed greens round out the plate with fiber and volume without piling on heaviness. It's a dish that feels bright and fresh rather than rich or greasy, so it sits easily and still tastes like a real restaurant-style dinner.

Ingredients

• 10 ozCalamari steaks, about 2 steaks, patted dry
• 2 tbspolive oil, divided
• 3 clovegarlic, minced, divided
• 1 wholelemon, zest and juice, plus wedges to serve
• 0.5 cupfresh parsley, finely chopped
• 3 tbspsliced almonds, toasted
• 4 cupbaby spinach, or other quick-cooking greens
• 0.25 tspred pepper flakes, optional, to taste
• salt, to taste
• black pepper, to taste

Method

1. Toast the sliced almonds in a dry small saucepan over medium heat, stirring often, until golden and fragrant, about 2-3 minutes. Tip onto a plate to cool. 3:00
2. Finely chop the parsley and mince the garlic on a cutting board.
3. In a mixing bowl, whisk together 1 tablespoon olive oil, half the minced garlic, the toasted almonds, chopped parsley, lemon zest, and a pinch of salt to make the parsley-almond oil. Set aside.
4. Pat the calamari steaks very dry and season both sides with salt and pepper.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over high heat until shimmering. Sear the calamari steaks for 60-90 seconds per side, until lightly golden and just opaque; do not overcook or they will turn rubbery. Transfer to a plate. 2:30
6. Lower the heat to medium, add the remaining garlic and red pepper flakes to the same skillet, and stir for 20-30 seconds until fragrant. 0:30
7. Add the spinach to the skillet and sauté, stirring, until just wilted, about 1-2 minutes. Squeeze in the lemon juice and season with salt and pepper. 1:30
8. Divide the wilted spinach between plates, top with a calamari steak, and spoon the parsley-almond oil generously over the top. Serve immediately with lemon wedges.